Fennel Crab Salad On Beefsteak Tomatoes Recipes

FENNEL CRAB SALAD ON BEEFSTEAK TOMATOES

Steps:

• Cut the tomatoes into 1/2-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with lemon juice; set aside. Remove any shells from crabmeat, and set aside. Arrange the purslane on a serving dish, and top with tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

TOMATO-FENNEL SOUP WITH CRAB

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
• Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

CRAB AND FENNEL SALAD

Steps:

• Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
• Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
• Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
• Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
• Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
• Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

FENNEL CRAB SALAD ON BEEFSTEAK TOMATOES

Steps:

• Cut the tomatoes into 1/2-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside. Remove any shells from the crabmeat, and set aside. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING

Steps:

• Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
• Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
• Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

FENNEL CRAB SALAD ON BEEFSTEAK TOMATOES

Steps:

• Cut the tomatoes into 1/2 inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with lemon juice; set aside. Remove any shells from crabmeat and set aside. Arrange the watercress on a serving dish and top with tomatoes, shaved fennel and crabmeat. Lightly drizzle each tomato with olive oil and sprinkle with salt and pepper. Serve immediately.

HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA

Steps:

• With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
• Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
• Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
• Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
• If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.

TOMATO AND FENNEL SALAD

Steps:

• In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.

TOMATO, FENNEL, AND CRAB SOUP

Steps:

• Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
• Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.